Add 2 tbsp. 5. 1 small onion minced. Brown the meatballs in the skillet, on all sides until no longer pink on the outside. Add the flour to the skillet and whisk for about a minute. For each meatball, use 1/4 cup of the meatball mixture and shape into balls. 7. Add the stock and whisk until blended. Transfer the meatballs to a bowl. Swedish Meatballs. To make the sauce, melt 1 tbsp. 1/2-1 teaspoon salt 2 pounds ground beef. 6. 2/3 cup bread crumbs (I used Panko) 3/4 cup water. Regardless, these Swedish meatballs were the perfect Proustian blend of one of my Mom’s early forays into foreign foods, their Ikea incarnation, and the way my family eats today. butter in same skillet over medium-low heat. Add the dill, salt, and pepper. 2 eggs. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the Transfer cooked meatballs to a serving bowl and cover to keep warm. 4. 1 Tablespoon oil. Set aside.

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